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Jamaican Chicken Tacos

Jamaican Chicken Tacos

with Charred Corn Salsa & Garlic Aioli

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You told us you loved Jamaican jerk chicken, and we listened! We're giving it a spin in tasty tacos with a tangy corn salsa and crunchy lettuce to bring the meal together.

Allergens:GlutenSoyEgg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

3 clove

garlic

1 packet

chicken tenderloins

2 sachet

mild Caribbean jerk seasoning

1 tin

sweetcorn

2 unit

tomato

1 unit

cucumber

1 bag

coriander

1 head

cos lettuce

12 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1 packet

garlic aioli

(ContainsEgg)

Not included in your delivery

olive oil

½ tsp

salt

2 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2068 kJ
Fat32.7 g
of which saturates3.9 g
Carbohydrate53.1 g
of which sugars10.6 g
Dietary Fibre0 g
Protein50.8 g
Cholesterol0 mg
Sodium1606 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). Chop the chicken tenderloin into 2cm pieces. In a medium bowl, combine the garlic, mild Caribbean jerk seasoning and a drizzle of olive oil. Add the salt and season with a pinch of pepper. Add the chicken and toss to coat. Set aside.

2

Drain the sweetcorn. Finely chop the tomato and cucumber. Roughly chop the coriander. Shred the cos lettuce.

3

Heat a large frying pan over a high heat. Once hot, add the sweetcorn and cook until lightly browned, 4-5 minutes. In a medium bowl, combine the charred corn, tomato, cucumber, coriander and vinegar. Drizzle with olive oil and season to taste with salt and pepper. Stir to combine.

TIP: Cover the pan with a lid if the kernels are jumping out.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until browned and cooked through, 5-6 minutes.

TIP: If the pan is getting a little crowded, cook the chicken in batches for the best results!

5

While the chicken is cooking, heat the mini flour tortillas on a plate in the microwave or in a sandwich press in 10 second bursts, or until warmed through.

6

Take everything to the table. Build your tacos by spreading a layer of the garlic aioli over the base. Top with the cos lettuce, the Jamaican chicken and charred corn salsa.